📝 About This Recipe
A cornerstone of Cantonese Yum Cha, Cheong Fun is prized for its ethereal, slippery texture and its ability to soak up a savory-sweet soy dressing. These delicate rice sheets are expertly steamed until translucent and rolled around succulent fillings like plump shrimp or tender beef. Mastering this dish at home brings the authentic bustling atmosphere of a Hong Kong teahouse straight to your kitchen with a freshness that restaurant versions can rarely match.
🥗 Ingredients
Rice Noodle Batter
- 1 cup Regular Rice Flour (not glutinous rice flour)
- 1/2 cup Wheat Starch (provides translucency and elasticity)
- 2 tablespoons Cornstarch (helps with the smooth texture)
- 2 1/2 cups Water (room temperature)
- 1 tablespoon Vegetable Oil (plus extra for brushing the pans)
- 1/4 teaspoon Salt
Sweet Soy Dressing
- 4 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for a rich color)
- 1 tablespoon Rock Sugar (or granulated sugar)
- 3 tablespoons Water
- 1 teaspoon Sesame Oil
Filling and Garnish
- 1/2 lb Shrimp (peeled, deveined, and patted dry)
- 2 pieces Green Onions (finely chopped)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 sprig Cilantro (finely chopped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the rice flour, wheat starch, cornstarch, salt, water, and 1 tablespoon of oil until the batter is perfectly smooth with no lumps.
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2
Let the batter rest for at least 30 minutes. This allows the flours to fully hydrate, which is the secret to a roll that doesn't crack.
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3
Prepare the sauce: Combine light soy sauce, dark soy sauce, sugar, and water in a small saucepan. Simmer over medium heat until the sugar dissolves, then stir in the sesame oil and set aside.
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4
Prepare your steamer setup. Use a large wok or a wide pot with a steaming rack. Fill with water and bring to a rolling boil.
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5
Lightly grease a flat-bottomed non-stick metal pan (about 8x8 inches) or a dedicated Cheong Fun tray with a thin layer of oil using a pastry brush.
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6
Give the batter a good stir (the starch settles at the bottom). Pour a thin layer of batter into the pan—just enough to cover the bottom thinly (about 1/4 to 1/3 cup).
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7
Place 3-4 shrimp and a sprinkle of green onions onto the batter. Carefully place the pan onto the rack in the steamer.
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8
Cover and steam on high heat for 3 minutes. The noodle is done when it bubbles up and looks translucent.
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9
Carefully remove the pan from the steamer. Let it sit for 30 seconds; the noodle will firm up slightly as it cools, making it easier to roll.
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10
Using a plastic bench scraper or a spatula, gently lift one edge of the noodle and roll it tightly into a long cylinder.
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11
Transfer the roll to a serving plate and brush the top with a little oil to prevent sticking and add a beautiful sheen.
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12
Repeat the process with the remaining batter, remembering to stir the batter every single time before pouring.
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13
Once all rolls are plated, use kitchen shears to cut them into bite-sized lengths.
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14
Generously drizzle the warm sweet soy dressing over the rolls and garnish with toasted sesame seeds and fresh cilantro.
💡 Chef's Tips
Always stir the batter before pouring each tray as the starches settle quickly at the bottom. Use a plastic scraper instead of metal to roll the noodles to avoid scratching your pans and to prevent the delicate dough from sticking. If the noodles are too brittle, add a tablespoon more water; if they are too mushy, add a teaspoon more wheat starch next time. For the smoothest texture, strain your batter through a fine-mesh sieve before the resting period. Ensure your steamer water is at a full boil before adding the tray to create the necessary steam pressure for a quick cook.
🍽️ Serving Suggestions
Serve immediately while piping hot alongside a dish of crispy chili oil for those who like heat. Pair with a pot of hot Jasmine or Pu-erh tea to cut through the richness of the soy dressing. Serve as part of a larger dim sum spread featuring Siu Mai and Char Siu Bao. Add a side of blanched Gai Lan (Chinese broccoli) with oyster sauce for a balanced meal. For a texture contrast, serve with a small dish of hoisin sauce and creamy peanut sauce on the side.